Found: Café Boulud's missing Restaurant Week menu
Photo from Eater.com
The newest installment of New York's Restaurant Week begins Monday [STORY]. In a city that has long been the dining envy of the world, we offer a primer on how to navigate this 238-eatery behemoth with tips from four foodies from places like Gourmet and Eater.com -- including the outspoken "it" chef David Chang.
Added bonus -- we found out Café Boulud was not listed on the Restaurant Week site, but only because it didn't meet the city deadline. A quick call to the the restaurant's reps revealed it IS participating for lunch, and still has plenty of reservations.
We were also able to snag a copy of the menu and are salivating over the Lamb Duo -- Keep reading for the menu ...
-- Pervaiz Shallwani
Restaurant Week Menu Summer 2008
Scottish Salmon Tartar
Crème Fraiche, Capers, Red Onion, Dill
(OR)
Vine Ripe Tomato Gazpacho
Basil, Toasted Croutons, English Cucumber
(OR)
Hearts of Palm Salad
Chayote, Baby Carrots, Diakon Radish, Grapefruit Vinaigrette
~
Seared Sea Scallop
Romesco Puree, Broccoli Rabe, Fennel Batons, Tomato Froth
(OR)
Ricotta Spinach Ravioli
Confit Cherry Tomato, Parmesan – Mushroom Foam
(OR)
Lamb Duo
Crispy Neck Confit, Grilled Leg of Lamb, Peppers “a la Basque”
Eggplant Puree, Wild Arugula, Natural Jus
~
Peanut Butter and Jelly Tart
with Chocolate Ice Cream
(OR)
Apricot Crème Brule
with Apricot Vanilla Ice Cream
